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Haricot Mutton

A dish of mutton cutlets simmered in a sauce of onion, flour, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Haricot Mutton

Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Haricot Mutton

Ingredients

Directions

Prepare the cutlets

  1. Prepare the mutton by trimming the rib bone to 3 inches and removing the chine bone.

  2. Cut each cutlet and beat them to about ½ inch thick.

  3. Trim the cutlets, leaving ½ inch of rib bone bare.

  4. Set aside the trimmings for later use.

Brown and braise

  1. In a stewpan, melt the butter and add the sliced onion and cutlets.

  2. Fry the cutlets over medium heat until browned on both sides, then remove them from the pan.

  3. Pour off excess grease, leaving the onion, and add the flour.

  4. Gradually stir in the second stock and bring to a boil.

  5. Strain the sauce and return the cutlets to the stewpan with the sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Flour + turniptop 7% of all pairs
    Smell alikestrong
    Cooked together2,874 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton neck
Provides the meat for the cutlets, which turns tender during slow cooking in the sauce.
Flour
Thickens the pan juices into a smooth sauce when cooked briefly in the fat.
Butter
Fat for frying the cutlets and onion, adding richness and browning the meat.
Second stock
Forms the liquid base of the sauce that the cutlets cook in.

The step that matters

Browning the cutlets on both sides. Searing over medium heat builds browned flavour through the Maillard reaction on the surface. Pale, under-browned cutlets give a flat-tasting sauce, so turn them until both sides are evenly coloured before removing them.

Swap the onion

How well each one fits the dish's main ingredients (mutton, pepper, flour, carrot, turnip, butter):

  1. Leekfits better
  2. Parsnipfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against mutton, pepper, flour, carrot, turnip, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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